Roasted Tomato Pepper Soup

 Now that we have summer's harvest of tomatoes and peppers, we are making lots of roasted soup!  Here's what Tony does.

First he slices his ingredients:

Then he layers them in a shallow sheet pan:

sliced Roma tomatoes

sliced red bell peppers

sliced carrots

chopped jalapenos, seeds removed

10 garlic cloves, cut in half

sliced onions

fresh or frozen corn

Coat all the veggies with a nice amount of extra virgin olive oil.

Season generously with salt and fresh ground black pepper.

Ready for the oven!

Roast in a 325-350 degree oven for about 90 minutes.

If you do more than one pan in a convection oven, you need to rotate the pans every 20 minutes and move the veggies to make sure nothing is burning on the top.

Roast them until all the veggies are soft and 

most of the liquid is gone.

Process them in a blender with chicken stock to the thickness you like.  We blended fresh Basil into the soup 

for a fresh element and it was really nice!

When you heat it you can add some cream 

for a smoother texture.

This soup freezes beautifully in containers.

It will be a lovely reminder of summer during our 

cold winter months!